Cheesy Tomato Bacon Udon Noodles

Transform overnight-frozen tomatoes into a rich, sweet, and tangy broth for these comforting udon noodles. Smoky bacon, Korean chili paste, and gooey melted cheese make every slurp utterly satisfying.

Ingredients

• 2 whole frozen tomatoes
• 3-4 strips bacon
• 12 white onion
• 1 tbsp Korean chili paste (gochujang)
• 2 tbsp light soy sauce
• 1 tbsp chili powder
• 1 tsp sugar
• 1 tsp salt
• to taste black pepper
• 1 block precooked udon noodles
• 12 cup shredded mozzarella and cheddar cheese
• 14 cup water

Instructions

1. 1Thaw the tomatoes

   

   Place the overnight-frozen tomatoes into a bowl of cold water. Let them sit for a few minutes; the temperature shock will cause the skins to loosen automatically, making them incredibly easy to peel while preserving the tomatos shape.

   Tip: Freezing tomatoes is a fantastic trick for noodle soups and sauces because the freezing process breaks down the cell walls, helping them melt into a rich, flavorful broth much faster when cooked.
2. 2Peel the tomatoes

   

   Once the frozen tomatoes have soaked in the cold water for a few minutes, gently pinch and pull the skins away. The skins should easily slip right off the flesh. Discard the peeled skins.

   Tip: If the skins are still stubbornly clinging to the tomato, let them soak in the cold water for another minute or two.
3. 3Slice the peeled tomatoes

   

   Place the peeled tomatoes on a cutting board and carefully slice them into thick rounds with a sharp knife.

   Tip: Ensure the knife used is very sharp to easily cut through the firm fruit without slipping.
4. 4Dice the tomatoes

   

   Take the thick tomato rounds and dice them into smaller cubes to prepare them for the skillet.

   Tip: Since frozen tomatoes can be slightly slippery as they thaw hold them firmly to ensure clean cuts.
5. 5Cut the bacon

   

   Take your raw bacon strips and slice them crosswise into smaller, bite-sized pieces. When pan-fried, the bacon will release its savory fat, creating an aromatic and smoky foundation for the tomato broth.

   Tip: Slightly freezing the bacon for about 10 to 15 minutes before prep makes it firmer, allowing for much cleaner and easier slicing.
6. 6Start the sauce base

   

   In a small mixing bowl, combine one spoonful of Korean chili paste with two spoons of light soy sauce. This savory and mildly spicy mixture forms the foundational flavor profile for your udon noodles.

   Tip: If you prefer a milder sauce, you can adjust the amount of Korean chili paste to your liking.
7. 7Mix the sauce ingredients

   

   Pour a splash of water into the bowl containing the Korean chili paste, soy sauce, chili powder, sugar, and black pepper. Stir everything together until the ingredients are completely combined into a smooth sauce.

   Tip: Mixing the sauce beforehand ensures that the spices are evenly distributed and wont clump up when added to the hot pan.
8. 8Mix the sauce evenly

   

   Use a spoon to thoroughly stir the sauce mixture until the chili paste, sugar, and dry seasonings are completely dissolved and blended smoothly with the liquids.

   Tip: Add the water gradually to ensure the sauce becomes smooth but not too watery.
9. 9Cook bacon and onions

   

   Add the chopped bacon pieces and diced white onions to the hot pan. Stir and fry them together until the onions begin to soften and the bacon releases its fat and becomes fragrant.

   Tip: Letting the bacon render its fat slowly will add a rich and smoky flavor base to the tomato sauce.
10. 10Stir-fry until fragrant

    

    Use a wooden spatula to actively stir-fry the bacon and onions together over medium heat. Continue tossing until the bacon crisps up and its savory fat infuses the onions with a rich, smoky aroma.

    Tip: Letting the bacon render its fat slowly allows the onions to absorb that delicious savory flavor without burning.
11. 11Add the frozen tomatoes

    

    Once the onions soften and the bacon crisps up add the diced tomatoes directly to the hot pan. Stir everything together so the tomatoes begin to combine with the savory fat.

    Tip: If using fresh tomatoes instead of frozen you may need to cook them longer and press down on them to help them break apart.
12. 12Cook down the tomatoes

    

    Stir the mixture continuously as the tomatoes heat up and begin to soften. As they break down, they will release their juices and meld with the savory flavors of the bacon and onion, forming a thick and aromatic tomato base.

    Tip: Use a spatula to gently smash the tomato pieces as you stir to accelerate the process.
13. 13Pour in the sauce mixture

    

    Pour the previously prepared spicy sauce mixture into the pan with the tomatoes and bacon. Stir well to ensure the spicy, savory, and slightly sweet sauce coats all the ingredients evenly.

    Tip: Swirl a tiny bit of water in the small sauce bowl to catch any remaining flavor and add it to the pan.
14. 14Adjust the sauce consistency

    

    Add a little bit of water to the pan to thin out the sauce slightly and bring it to a gentle simmer. This creates the perfect amount of rich and flavorful broth to coat the udon noodles.

    Tip: Be careful not to add too much water because the goal is a thick gravy like sauce rather than a watery soup.
15. 15Season the Sauce

    

    Sprinkle a small spoonful of salt into the bubbling tomato sauce. Stir well to incorporate the seasoning and balance the acidity of the tomatoes.

    Tip: Taste your sauce before adding salt; the bacon and soy sauce already provide some saltiness.
16. 16Add the Udon Noodles and Cheese

    

    Carefully place the block of udon noodles directly into the center of the simmering tomato sauce. Allow them to cook for about 3 minutes, gently separating them as they soften and soak up the rich flavors. Once the noodles are tender and coated, top with your two types of cheese and let it melt into a gooey, savory blanket over the hot noodles.

    Tip: Precooked udon noodles are delicate, so avoid forcing them apart immediately to prevent breaking. The residual heat of the pan will perfectly melt the cheese.

Storage & Reheating

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Frequently Asked Questions